Showing posts with label Tiramisu. Show all posts
Showing posts with label Tiramisu. Show all posts

Wednesday, January 31, 2024

MOSS CROSS TOKYO Singapore @ Capri by Fraser China Square - Debuts its First Outlet Outside Singapore

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MOSS CROSS TOKYO Singapore, located in Capri by Fraser China Square, is the brand's debut outside Japan. Helmed by Executive Chef Akihiro Masuyama, boasting a wealth of experience in French cuisine, the restaurant presents traditional Japanese flavours infused with a modern French flair, showcased in its omakase menus.

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Shokado-9 5/5

Two lunch menus start from $69, and two dinner menus start from $128. We had the 7-course $150 Dinner Menu alongside a 7-flight alcohol pairing ($90). Shokado-9, the dish signature to MOSS CROSS TOKYO, is presented as the First Course for all menus. The 9-course small-bite masterpiece is pieced together by arranging each dish (vary by season) according to their distinct flavour profiles. Unfolding from right to left, top to bottom, the sequencing allows diverse flavours to build up on one's palate gradually. First to awaken our palate is a chilled, tangy Tomato Raspberry Fruit Salad of Tomatoes, Fresh Raspberries and Blackberries in a Plum and Tomato Compote, followed by Seared Madai in Chef Masuyama's renowned Herb Dressing, a signature blend hailing from Tokyo. Then we moved on to a slightly spicy and creamier Chutoro Wasabi Tartar and a more vibrant Squid Shiso Sauce Orange. What came after was a delightfully sweet and rich Carrot Mousse Crab Tomato Consommé before proceeding to a savoury-sweet Corn Jelly Caviar Yuzu that exuded an intense corn sweetness.

The last column began with an interesting blend of texture and flavour - Octopus Mango Gochujang, balanced with a Red Bell Pepper Herb Rice Sushi that follows. We ended with a mouth-filling Roasted Wagyu Seaweed Sauce Avocado, featuring tender, roasted Wagyu elevated by an umami homemade seaweed sauce crafted with Marushin soy sauce from Shimane Prefecture.

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Alcohol pairing: Mutsu-Hassen Prototype from Hachinohe Sake Brewery

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Hyogo Oyster 4.5/5

The second course, Hyogo Oyster, is paired with a Camembert mousse and milk foam, topped with Caviar and konbu. The Camembert mousse gave the oyster a further textural boost with complementing milky notes. The dish's robust flavours are punctuated by punchy diced raw onions and tangy bursts of yuzu pearls and lime zest, adding the right amount of acidity to the overall composition.

Alcohol pairing: Matsumidori S.Tokyo Junmai Ginjo Aroma is like green apple and muscat.

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Molten Crab Chawan-mushi 4.5/5

Third Course Molten Crab Chawanmushi. Done using the French technique, the spoonful of the chawanmushi was exceptionally soft and pillowy, with textural contrast lent from bits of Lily Bulb. Bisque Emulsion provided a delectable crustacean flavour to the dish.

Alcohol pairing: 2022 Sato 'L'Atypique' Orange Pinot Gris

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Hokkaido Tokachi Herb-fed Beef Cutlet 5/5

Fourth Course Hokkaido Tokachi Herb-fed Beef Cutlet. Chef Akihiro Masuyama would like to showcase the lesser-known Tokachi beef in this course. While slightly less marbled than Wagyu, Tokachi beef boasts a profound and rich flavour profile, elevated by its unique diet featuring over ten types of herbs. With a slightly crisped breading of parsley and breadcrumbs, the exceptional texture of the meat was accentuated even further. The addition of Parmesan cheese sprinkle added a depth of savouriness to the accompanying homemade Worcestershire sauce.

Alcohol pairing: Wakaze Red Wine Barrel Sake

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Roasted Hirame 4/5

The Fifth Course of Roasted Hirame is served with toasted Almond Flakes in Sake-Beurre Blanc with Herb Oil. While I found the fish slightly drier than desired, the sake cream sauce provided that additional richness to balance the fish.

Alcohol pairing: Folium Sauvignon Blanc 2022 This Sauvignon Blanc exhibits vibrant aromas of citrus fruits

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Kyoto Wagyu Sushi, Sea Urchin 4.5/5

Sixth Course Kyoto Wagyu Sushi, Sea Urchin, Truffle Soy Sauce served with Tsugani (Crab) Miso Soup. Again, much attention was given to providing a satisfying mouthfeel. Sushi rice is marinated overnight with red wine, which helps to blend even better with the luxurious slices of tender Kyoto Wagyu and creamy sea urchin sitting atop. Bringing the elements together is a dab of truffle soy sauce spiked with more assertive Middle Eastern spices.

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Alcohol pairing: Chanter Muscat Bailey A Ycarre CuveeK.

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Daikon Compote Tiramisu, Mikan 5/5

Seventh Course Daikon Compote Tiramisu, Mikan. The dessert was definitely the highlight for me. A tiramisu dessert that uses daikon as the cake base. The daikon is boiled with rice to enrich its sweetness. I love the charred fresh Mikan Mandarin oranges that imparted a lot of freshness to the dish and the vibrant accompanying Mikan puree that paired perfectly with the dusting of Chinese five-spice powder and cacao powder. The airy mascarpone cheese provided that creaminess that bound everything together in harmony.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


MOSS CROSS TOKYO Singapore
Capri by Fraser China Square
181 South Bridge Road
#02-01
Singapore 058743
Tel:
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue–Sun: 12 – 3pm, 6 – 10pm
(Closed on Sun and Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit B. Walk to China Street. Cross the road and walk to destination. Journey time about 5 minutes [Map]

Thursday, November 2, 2023

Wagyu X @ Club Street - Serving A Hokkaido Special Wagyu Crossbreed Not Commonly Found Outside Japan

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At Wagyu X, a recently opened Japanese steakhouse on Club Street, Chef Masahiro Takada showcases a rare Hokkaido special wagyu crossbreed, a delicacy not often found outside Japan. This particular breed is celebrated for its exceptional balance, offering both the melt-in-your-mouth texture of Wagyu and the rich, beefy juiciness reminiscent of Angus beef.

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Vinaigrette Cherry Tomatoes and Seaweed 3/5

The dining experience kicks off with a delightful Amuse Bouche - Vinaigrette Cherry Tomatoes and Seaweed, adorned with luscious Ikura pearls. This appetizer expertly whets the appetite for the dinner ahead.

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Corn Mousse with Uni 4/5

The spotlight at Wagyu X remains firmly on the beef. While the restaurant prides itself on its exquisite cuts of Hokkaido special Wagyu crossbreed, it also boasts a well-curated selection of seasonal appetizers to complement the star of the show. The Corn Mousse with Uni ($30) is a silky revelation. The dish offers a mouthful of corn mousse, tantalizing the palate with the delightful popping pearls of salmon Ikura. The crowning touch of Bafun Uni adds a burst of flavour, resulting in an explosion of taste that sets the tone for what's to come.

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Hokkaido Scallop 4.5/5

A Hokkaido Scallop ($26) creation further excites the senses. This dish takes sashimi-grade whole medallions of scallops and bakes them in a flavoured butter infusion. Accompanied by a housemade capsicum puree, it elevates the sweet creaminess of the scallop to another level.

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Wagyu X Ribeye 4.8/5

Onto the main attraction, the Wagyu X itself, which comes in three iterations - Wagyu X Sirloin (500g $160, 1kg $300), Wagyu X Ribeye (500g $125, 1kg $240), and Wagyu X Tenderloin (250g $120, 500g $230). We started our carnivorous adventure with the Wagyu X Ribeye. Each slice is thoughtfully seasoned with a gentle sprinkle of salt, allowing the bold natural flavour and texture of the meat to shine. The ribeye boasts an ideal balance of lean meat and fats. Grilled to perfection, it presents a delightful charred edge, with the fats, after grilling, exuding a tantalizing aroma.

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Wagyu X Sirloin 4.5/5

For those who prefer a more substantial bite, the Wagyu X Sirloin will be a suitable choice. This cut offers a bolder and more intense flavour than the ribeye, ensuring a satisfying indulgence for meat lovers.

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Cream Spinach 4/5

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Matsutake Fries 3/5

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Roasted Japanese Pumpkin with Walnut 4.2/5

To round off the dining experience, diners can complement their steak with an array of tantalising sides. The Creamed Spinach ($12), sautéed in garlic, the Matsutake Fries ($12), and the Roasted Japanese Pumpkin with Walnut ($12) are excellent choices. Personally, I found the Roasted Japanese Pumpkin with Walnut to be a standout. This dish features sweet and tender pumpkin complemented by candied walnuts, adding a delightful nutty dimension.

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Tiramisu 4.2/5

For dessert, the house speciality is the Tiramisu ($18). It's created from the same recipe as Chef Masa's sister restaurant, Ristorante Takada. This deconstructed masterpiece allows diners to savour the individual ingredients or enjoy them as a harmonious whole. What sets this tiramisu apart is the preparation of the ladyfingers. Instead of soaking them in coffee liqueur beforehand, they are quickly dipped upon order, resulting in a tiramisu with a delightful crunch, a unique twist on this classic dessert.

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Burnt Cheesecake with Ice Cream 4/5

Alternatively, those with a sweet tooth can opt for the Burnt Cheesecake with Matcha Affogato ($24). This rich cheesecake is a delightful conclusion to the meal, especially when paired with a cold serving of vanilla ice cream and matcha sauce.

For busy executives in the CBD, Wagyu X offers a 3-Course Set Lunch Menu starting at $38++. This set menu includes a starter, main, and dessert, providing a quick yet savoury lunch option while allowing diners to experience the unique flavour of the Wagyu crossbreed. Wagyu X at Club Street indeed offers a rare and satisfying journey into the world of exquisite beef dining.

Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
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Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Wednesday, June 7, 2023

The Astor Grill @ St. Regis Singapore - A Pop-up Restaurant Inspired By The Heritage of St. Regis, New York

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Nestled within the St. Regis Singapore, The Astor Grill is a pop-up dining experience that promises an unforgettable culinary journey from 1 June to 31 August 2023. This exclusive pop-up brings together premium cuts from renowned artisan suppliers and introduces bespoke dining rituals from the esteemed House of Astor in New York. Available for a la carte lunch and dinner at Brasserie Les Saveurs, The St. Regis Singapore, The Astor Grill offers a truly exquisite experience.

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Assorted Bread Basket

To kickstart the gastronomic adventure, diners are treated to a complimentary Assorted Bread Basket featuring a delightful selection of Sourdough, Curry Leaves, and Seaweed-infused bread.

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Amuse Bouche

The culinary journey begins with a tantalizing Amuse Bouche—grilled sourdough topped with Tomato and Iberico Ham. While a small morsel, it serves as a flavorful teaser to awaken the taste buds.

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Traditional Beef Tartare 4/5

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King Crab Salad 4.2/5

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Grilled King Prawn 4.2/5

Impeccably crafted starters grace the menu, including the Traditional Beef Tartare ($30), King Crab Salad ($52), and Tiger Prawns 'A la Plancha' with Avocado, Peach, and Basil ($39). Each dish offers a unique combination of flavours and textures, making it difficult to choose a favourite. However, the grilled tiger prawns stand out with their sweet succulence, complemented by the fruity peach and creamy avocado.

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Tomahawk Australia Angus Grass Fed 4.2/5

From the signature sharing cuts menu, we had the 1.4kg Australian Grass Fed Angus Tomahawk ($290) grilled over the custom-built parilla grill. The whole tomahawk will be presented on a steak trolley and carved tableside. Beautifully marbled texture, tender and succulent. A rich and robust full-bodied flavour enhanced with the rosemary aroma.

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Striploin Japan Full Blood Wagyu A5 4.5/5, Bavette Australian Angus 4.8/5

For discerning palates, The Astor Grill offers artisanal cuts and monthly exclusives. We had the pleasure of savouring the Striploin Japan Full Blood Wagyu A5 500 Days Grain Fed ($170) and Bavette Australian Angus 200 Days Barley Fed ($62). Our table was divided in preferences, with some favouring the Japanese Wagyu for its exceptionally high marbling content, resulting in buttery tenderness. On the other hand, I found the Bavette more appealing, with its well-rounded beefy flavour and a slightly firmer bite, striking a perfect balance between tenderness and texture.

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Oven Roasted Rack of Lamb 4.2/5

The menu also features non-steak options, such as the Oven Roasted Rack of Lamb ($76). Perfectly grilled, tender, and devoid of any gaminess, it is a delightful choice for those seeking an alternative to beef.

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Grilled Whole Turbot 4.5/5

The Grilled Whole Turbot ($298) is ideal for sharing, and it impresses with its impeccable texture and flavours.

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Lemon Tart 4.2/5

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Astor Grill Tiramisu 4.5/5

To conclude the meal on a sweet note, The Astor Grill offers a selection of delectable desserts. The Lemon Tart ($22) is a perfect choice for a light and refreshing option. Those with a sweet tooth will delight in the Chocolate Mi-Cuit ($22) and Sticky Toffee Pudding ($22). However, my personal favourite is the Astor Grill Tiramisu ($22)—a deconstructed yet well-balanced rendition comprising espresso-soaked ladyfingers, coffee gelato, and crispy gold crumbs.

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Chocolate Mi-Cuit 4/5

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Sticky Toffee Pudding 4/5

The Astor Grill at St. Regis Singapore is a culinary haven that delights diners with its exquisite cuts, bespoke dining experiences, and impeccable flavours. Whether you're a steak aficionado or searching for a remarkable dining adventure, The Astor Grill will leave a lasting impression on your palate. There is even a value-for-money 3-course Set Lunch priced at $48.

Note: This is an invited tasting.


The Astor Grill
St. Regis Singapore
Lobby Level
29 Tanglin Road
Singapore 247911
Tel: +65 65066860
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm 1030pm
Sun: 630pm - 103pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Thursday, June 1, 2023

Acqua e Farina @ The Rail Mall - Authentic And Hearty Italian Fare In Homely Italian Family Restaurant

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Along the stretch of dining options at The Rail Mall is a cosy little Italian restaurant, Acqua e Farina. It is helmed by Chef Antonio Manetto and Chef Roberto Galbiati, who are natives from Southern and Northern Italy respectively. They bring together a full menu of authentic Italian cuisine for diners to enjoy.

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As the restaurant's name suggests, Acqua e Farina, which is Italian for water and flour, reflects the Chefs' goal of showcasing their Italian fare using simple traditional recipes and top-quality ingredients.

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The restaurant has both indoor and outdoor seating. I have passed by this restaurant several times but always assumed it has a more formal setting. What I loved most about our dining experience here was how warm and cosy it was! Stepping into the restaurant felt like stepping into an Italian friend's home.

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Drinks

We went with a glass of Limoncello Prosecco ($13) and a Blood Orange San Pellegrino ($4) for drinks. If you are a fan of wines, the restaurant features an entire wall of wines you can pick from. The Chefs also offer recommendations based on preferences.

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Capesante con Funghi 4.2/5

First up was the Capesante con Funghi ($28), with pan-fried Hokkaido scallop dressed in a creamy and richly earthy mushroom sauce paired with baby spinach and croutons. We had the tasting portion here, while the full portion includes three scallops.

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Gamberetti con Pancetta e Spinaci 4/5

Our next starter was the Gamberetti con Pancetta e Spinaci ($27), which has pan-fried shrimp wrapped in pancetta, served with sautéed spinach. My dining companion and I found the prawn a touch drier than we would like, but we appreciated the balance of flavours. I especially liked that it wasn't too salty.

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Fettuccine Nere alla Polpa di Granchio 4.5/5

Our first main was the Fettuccine Nere alla Polpa di Granchio ($34), homemade squid ink pasta with crabmeat tossed in tomato sauce. The pasta is made fresh daily, and diners can also request for gluten-free spaghetti. I don't often choose my pasta with a tomato base, but I would come back for Acqua e Farina's rendition.

Their tomato base has a touch of cream and hence is not as acidic as usual. The slight creaminess complemented the chunks of sweet crabmeat.

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Pizza Quattro Formaggi 4.5/5

The Pizza Quattro Formaggi ($34) is one of the restaurant's only two pizzas with a white cheese base. The other nine pizzas on the menu use a red tomato base.

If you are a cheese fan, I am sure you will enjoy this. It uses four types of cheese - Mozzarella, Gorgonzola (Blue Cheese), Smoked Scamorza and Asiago. Chef told us this is one of the top two popular pizzas here. It's not difficult to understand with its generous topping of cheese and a whiff of truffle fragrance on a crisp and slightly chewy base.

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Linguine alla Bottarga e Capesante 4.2/5

Acqua e Farina regularly launches special menus which keep things fresh and fun, especially for their regular diners. It was coincidentally Mother's Day weekend when we were here, and we had the pleasure to try one of the dishes on their Mother's Day Special menu, the Linguine alla Bottarga e Capesante ($38). The linguine tossed with cured fish roe, garlic, chilli, and herbs was appetising, and we polished this off quickly.

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Dessert Platter 4/5

The Dessert Platter ($19) is the easiest way to try an assortment of their dessert offerings. Each platter comprises mini portions of Crème Brûlée, Lava Cake, Panna Cotta and Tiramisù.

The highlights for us were the Lava Cake and Crème Brûlée. The former had the perfect cook and was not too sweet. We wished the caramelised layer on the Crème Brûlée could be thinner, but we enjoyed the smooth and fragrant custard.

Overall, our dinner at Acqua e Farina was a fantastic experience put together by the quality food and servers who go the extra mile to provide a comfortable environment for diners.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Acqua e Farina
The Rail Mll
400 Upper Bukit Timah Road
#01-15/16
Singapore 678050
Tel: +65 69708191
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Nearest MRT: Hillview MRT (DT Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Hillview MRT station. Take Exit A. Turn left onto Upper Bukit Timah Road. Walk down Upper Bukit Timah Road. Walk to destination. Journey time about 8 minutes. [Map]

Wednesday, May 3, 2023

La Pizzaiola @ Sime Darby Centre (Dunearn Road) - Authentic Italian Pizza-maker Launches New Menu Of Fresh Flavours

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Since reopening in 2012, La Pizzaiola has grown to 3 outlets strong, in King Albert Park, Jalan Riang and Kalidasa. It's been most known for dishing out homely authentic Italian classics such as wood-fired pizzas baked in a traditional oven crafted in Italy.

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This time, it's ready to welcome diners with its brand new menu of fresh flavours, including new salads, appetisers and pasta. Alongside the new launch, enjoy free-flow filtered sparkling, still water at $1 and wine as low as $7.

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Focaccia Aglio, Burro e Mozzarella 4/5

Served as our first appetiser, the warm and toasty Focaccia Aglio, Burro e Mozzarella ($16.90) was the perfect start. The freshly baked focaccia bread is lined with chopped garlic, butter and Mozzarella Fior di Latte. The subtle aroma of garlic with oozy mozzarella worked wonderfully together. My only gripe, I wished they had added more mozzarella near the ends of the focaccia!

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Sardine Fritte 4/5

In a portion of Sardine Fritte ($20.90), you have four pieces of deep-fried breaded fresh sardines with a side of salad. The thickness of the batter was just nice with tender sardine meat.

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Porchetta Salad 4/5

The last of our appetisers was the Porchetta Salad ($19.90). On thinly sliced roasted pork belly dressed with mustard honey sauce, it's further topped with tomatoes, rocket salad and balsamic vinaigrette.

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Pancetta Affumicata e Funghi 4.2/5

Moving on to the wood-fired pizzas. The first on our table was the Pancetta Affumicata e Funghi ($23.90), which also ended up as our favourite dish of the night. Their pizza base was thin with a slight chew on its crust. The slices of crispy bacon gave a nice saltiness to the red onions, mushrooms and Mozzarella Flor di Latte.

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Calzone 3.5/5

We were a little disappointed to cut open to a watery Calzone ($22.90). I wished they had used a thicker and punchier tomato sauce to better contrast the other fillings of cooked ham, button mushrooms and Mozzarella Flor di Latte.

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La Pizzaiola Speciale 3.5/5

My dining companions sang praises of the La Pizzaiola Speciale ($27.90), which had toppings of roast beef slices, shaved parmesan, arugula salad, truffle oil and Mozzarella Flor di Latte. However, they shared the same sentiments about the tomato sauce used here.

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Risotto ai Funghi Porcini e Tartufo 3.8/5

The Risotto ai Funghi Porcini e Tartufo ($26.90) is risotto with porcini mushrooms and truffle oil. Unfortunately, the earthy mushrooms we expected to be prominent didn't come through, as the cheesy flavours dominated it more.

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Pollo Biologico alla Diavola 3.8/5

La Pizzaiola's Pollo Biologico alla Diavola ($33.90) features roasted organic spring chicken marinated with Italian herbs and spices, served with roasted potatoes and rocket leaves. Some parts of the chicken were tough, but the rest were primarily tender with crisp skin. The herbs and spices are very strong here, something good to note if you're not a fan of such flavours.

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Panna Cotta 3.8/5

Unfortunately, the Panna Cotta ($10.90) was a tad too watered down, though we enjoyed the tangy sweet berry sauce.

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Tiramisu 4/5

La Pizzaiola’s rendition of the Tiramisu ($11.90) was lovely. It wasn’t overly creamy and had a distinct kick of coffee and alcohol notes.

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Creme Brulee 4/5

Our unanimous favourite of the desserts was the Creme Brulee ($12.90), which had a rich custard base and a thin and crisp caramelised layer on top.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.



La Pizzaiola
Link@896
896 Dunearn Road
#01-10
Singapore 589472
Tel: +65 64848896
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Nearest MRT: King Albert Park (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at King Albert Park. Take Exit B around the road. Walk to destination. Journey time about 3 minutes. [Map]